RESUMO
Sorghum (Sorghum bicolor L. Moench) has been sparsely used as human food due to certain anti-nutritional factors such as tannins that reduce its digestibility, although the grain is an important source of bioactive compounds such as phenolic compounds (PCs). This study aimed to assess the impact of cooking and alkaline cooking (nixtamalization) on the bioaccessibility and antioxidant capacity of PCs of two sorghum varieties (white/red). Nixtamalization was the most effective procedure for the reduction of tannins (74.3%). Gallic acid proved to be the most bioaccessible PC (6359⯵g/g). The total phenolics and condensed tannins correlated with the antioxidant capacity (ABTS/DPPH; R2: 0.30-0.43, pâ¯<â¯0.05). These results confirm the potential of thermal procedures to significantly modify the bioaccessibility of sorghum compounds, enhancing their concentrations and reducing anti-nutritional factors (tannins) while improving their antioxidant capacity.
Assuntos
Antioxidantes/análise , Culinária , Grão Comestível/química , Fenóis/análise , Sorghum/química , Taninos/análise , Antioxidantes/metabolismo , Disponibilidade Biológica , Ácido Gálico/análise , Ácido Gálico/metabolismo , Humanos , Fenóis/metabolismoRESUMO
The aim of this study was to investigate the antioxidant, mechanical and physical properties of a new film-based polymeric blend of hydrocolloids obtained from the aqueous extraction of chia seeds (source antioxidants) and apple pectin. The individual matrices films were brittle and rigid with poor mechanical properties. The blends formulations contributed to improved mechanical properties regarding workability and resistance. The antioxidant results showed the potential hydrocolloid from chia seeds as natural source of antioxidant in these polymeric films. The formulation 3 (14(hydrocolloid):41(pectin):25(glycerol):20(glutaraldehyde) displayed well thermal, mechanical, morphological and antioxidant properties, suggesting their great potential for food packaging.
RESUMO
Corn (Zea mays L.) and common beans (Phaseolus vulgaris L.) are alternative suitable ingredients for snacks, because of their content of bioactive compounds such as phenolic compounds (PC) and oligosaccharides (OS). However, there is no information about the transformation of these compounds associated with food matrix during gastrointestinal digestion. Therefore, the objective of this work was to simulate the whole digestion process (mouth to colon) to estimate bioaccessibility and small intestine permeability of free PC and OS, and the antioxidant capacity of free PC. Digested nixtamalized corn-cooked common bean chips exhibited significant different quantities of free PC and OS, and higher antioxidant activity compared to methanolic extract. The free PC showed high values of apparent permeability coefficients (0.023-0.729×10-3), related with their absorption in the small intestine. Both free PC and OS were retained in the non-digestible fraction of chips (10.24-64.4%) and were able to reach the colon. Our results suggest the digestion potential to increase chip bioactive compounds and antioxidant activity. Additional studies are required to evaluate their in vivo effects.